Photo: Joseph Gonzalez
Vietnamese veggie hotpot
10 ingredients
5 min + 20 min
Serves 4
openrecipes
A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too
Estimated Nutrition (whole recipe, rough)
464
Calories
8g
Protein
14g
Fat
76g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp vegetable oil
- thumb-size piece fresh root ginger , shredded
- 2 garlic cloves , chopped
- ½ large butternut squash , peeled and cut into chunks
- 2 tsp soy sauce
- 2 tsp soft brown sugar
- 200ml vegetable stock
- 100g green beans , trimmed and sliced
- 4 spring onions , sliced
- coriander leaves and cooked basmati or jasmine rice, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes